Been BBQ'ing for years now, using hickory I collect during hurricane cleanup. I break it into small chunks and let it dry for years before use, which completely changes the character compared to most hickory you buy in stores (which is usually green and enhances creosote production, since the moisture in the wood steams out at 212F and causes creosote gases to condense prematurely). The dried hickory chunks have very little smell compared to green hickory, but the smoke and flavoring seems just the opposite -- more enhanced and concentrated. Would love to hear other's feedback on their wood expertise.
For years I mainly did pork ribs and chickens, with occasional Thanksgiving turkeys and beef briskets. My goto rib recipe was 2 hours at 250F with smoke, then another 4 hours at 250F wrapped in foil (that part could be done in an oven). Great fall off the bone texture. We recently switched to smoking pork butts -- they are great to feed a crowd and a lot less finicky to work with than birds and briskets. A hobby has been smoking sausages -- I normally use italian sausages and them run them under hickory smoke off to the side of the main course. They come out pretty darn good.
Recently, we got this recipe for rub and sauce, and it's become my new favorite for pork butts:
Rub
3 tablespoons dry mustard
1 1/2 tablespoons light brown sugar
2 tablespoons salt
2 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne pepper
Sauce
1/2 cup yellow mustard
1/2 cup packed light brown sugar
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper
It's more of an orangy "Carolinas" type sauce, with some tangy zing and bright tastes. Works wonderfully with pork.
